You my dear are a relationship saver and may have kept me out of jail :) After a weekend of marathon cooking two Easter dinners and spending the better part of today putting my kitchen back together I had no interest in cooking tonight. DH arrived home with the inevitable 'whats for dinner' and was unimpressed with 'beats me' as an answer. I was craving pasta and wanted to go to a great little restaurant 5 minutes from here. He didn't feel like it. Rather than kill him outright I perused the freezer & pantry. I had shrimp, wine, heavy cream & asiago so was good to go for one of my recipeless seafood pasta dishes. My shrimp were frozen solid, raw and shell on. I remember seeing this recipe before and gave it a modified whirl. I followed all instructions and ingredients but miked them only for one minute before turning them and zapping them again for 1 more. As they were going into sauce I did not want them cooked through. I tossed the broth and butter mix into the sauce too and it was all amazing!!! I may never again use the cold running water approach. This was so good and so easy. I got over my crabbies and we had a great meal. Many thanks to you for this little wonder.
OMG Andi this was as simple as falling off the apple cart....Wonderful, anf full of flavor. I was wanting to do a shrimp boil, but it was pouring rain outside so I improvized. I used your method for the shrimp and steamed the corn, potatoes and sausage in my steamer. Good eating.....
Yes, the microwave works perfectly like a steamer for steaming seafood! The Old Bay comes through nicely in this shrimp recipe. This is another great recipe from Andi, thanks for sharing it. :)
I made this recipe tonight...it was delish! I changed it a bit and used the mixture to make a Quesidilla using low fat moz. cheese. The remaining broth was amazing and I probably could have made a stock from it. Great!
This is unbelievable! So easy to prepare and the shrimp are cooked to perfection. I used the chicken broth and Old Bay Seasoning. I didn't see any need to add more seasonings at all. I cooked 18 shrimp (31-40 count) in a 1 1/2 quart round casserole dish. All the shrimp fit in a nice layer up the sides a bit. Cooked them the 3 minutes, tossed them and cooked another 30 seconds and they were done. We loved the flavor of the juices and dipped the shrimp in hot cocktail sauce. Yummy!!!! Thanks for posting. :)
I can hardly believe that this easy method produces such tasty and succulent shrimp! When I think of the back flips I have done in the past to serve shrimp half this good, I am ready to bow at the feet of the one who created this technique and offer my humble gratitude. Thanks so much for submitting!
Yummo! I was given 5 kgs/11 pounds of frozen prawns/shrimp for Christmas. I don't normally use microwave for cooking things (just re-heating leftovers) so I was very excited to give this recipe a try. I used everything stated even all the optional ingredients and boy the prawns tasted yummy. I served them on top of water cracker biscuits with a teaspoon of the leftover sauce from the prawns, dollop some seafood cocktail sauce and garnish them with some parsley. Little Miss (DD) and I thought they were so yummy. Thank you Andi of Longmeadow Farm.
YUM! This was such an easy and delicious way to cook shrimp. Thanks for a great recipe. :)
OMG this worked out so well. DH was about to have a fit when he saw that I was going to microwave these. But they turned out perfect. Andi you have a winner with this one. Served this with a nice steak. Loved it
These were good and easy to make. I followed the recipe as written. I used a tupperware container and vented the lid to cook. Cooked up nicely. Hubby really liked them. Will use this recipe when making a small batch of steamed shrimp. Thanks Andi!